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Mongolian Beef

"This is a fast moving dish in any Chinese restaurant. I think that's not for its saucy aromatic taste but for its given exotic name "Mongolian beef". The name or its cooking method non native to Mongolia itself, but this dish is heavily promote by food outlets with those credentials. This is a surprisingly easy dish to cook, so give a try you'll love it."

Prep Time

25 Min

Cook Time

25 Min

Ready In

50 Min

Ingredients

17

Difficulty

Easy

Servings

4

Servings Calculator

Ingredients:

500 Grams Beef (thinly sliced)

2 Teaspoon Cornstarch

1 Tablespoon Cold water

4 Tablespoon Oil

5 Clove Garlic (minced)

4 Thin slice(s) Ginger (minced)

3 Medium Stalk leeks (scallion or spring onion, cut into pieces)

1 Teaspoon Ground pepper

2 Teaspoon Vinegar

1 Teaspoon Salt

for the sauce

4 Tablespoon Light soya sauce

1 Tablespoon Dark soy sauce

4 Tablespoon Oyster sauce

2 Tablespoon Sugar

1/4 Teaspoon Salt

2 Teaspoon Peanut oil

1 Teaspoon Sesame oil

Directions:

Step 1

In a large bowl mix water and cornstarch stir well at the same time add thinly sliced beef, ground pepper, salt and vinegar in to the bowl and mix well all together. Set aside about 15 minutes.

Step 2

Heat 2 table spoons of oil in a sauce pan, when oil is hot add beef into the sauce pan and fry both side about 8 minutes.

Step 3

Transfer the beef into a another bowl & set a side. Heat up half of oil, once it hot add minced garlic and ginger into the sauce pan & saute for about 2 minutes.